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11
BAKING/ROASTING
1. Place the racks where you need them.
For more information, see “Positioning racks and
pans” on page 9.
2. Set the oven selector to BAKE and the oven
temperature control knob to the baking/roasting
temperature you want.
The oven heating indicator light will come on.
The oven is preheated when the oven heating
indicator light first goes off.
NOTE: Do not preheat the oven when roasting.
3. Put your food in the oven.
During baking/roasting, the elements will turn
on and off to keep the oven temperature at the
setting. The oven heating indicator light will turn
on and off with the elements.
NOTE: The top element helps heat during
baking/roasting, but does not turn red.
USING YOUR RANGE
Front of rack
Rear of rack
BROIL
BAKE
OFF
TURN TURN
BROIL
150
200
250
300
350
400
450
500
OFF
continued on next page
Roasting meats and poultry
•
For even cooking, place the meat on a
rack in a shallow pan. This keeps the
meat out of the drippings and allows
the heat to circulate better.
•
Use a meat thermometer for the most
accurate doneness. Insert it so the tip is
in the center of the largest muscle or
thickest portion of the meat or poultry.
Make sure the thermometer is not touch-
ing bone, fat, or the bottom of the pan.